- Butter x 20g
- Chocolate x 100g
- Blackberries x 50g
- Pistachios x 50g
- Plain Flour x 100g
- Large Eggs x 2
- Whole Milk x 300ml
- Sunflower or Vegetable Oil x 1 tablespoon (extra for frying)
- Pinch of salt
- Raspberry & Violet Gin Jam x 2 tablespoons
Add the plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in 50ml from the 300ml of milk and 1 tbsp sunflower oil then slowly whisk together. Once all the flour is incorporated, beat until you have a smooth, thick paste. While still whisking, steadily pour in the remaining milk. Continue pouring and whisking until you have a smooth batter.
Heat a pan over a medium heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. The pancake should turn golden underneath after about 30 secs and will be ready to turn. Flip your pancake and cook for another 30 secs before turning out onto a warm plate.
Whip the double cream and run the Raspberry & Violet Gin Jam through. Melt dark chocolate in a pan with a small amount of butter. Top the crepes with blackberries, Raspberry & Violet Gin Jam cream and melted chocolate.
Recipe & Styling: @RobtheSnack